Apples are one of the world’s favorite fruits. America leads global consumption with 52.9 kilograms consumption per capita, according to a survey of 165 countries as reported by the Helgi Library. By comparison, the average German consumes roughly 20 kilograms of apples per year (www.statista.com).
Jonagold apples (Source: Dreamstock)
German Apples: An Overview
There are two classifications of German apples: dessert apples (for direct consumption) and cider apples (for processing to juice or pulp). Germany produces the majority of its own dessert apples (about 70%). Of the apples that are imported, most come from other European Union countries like Spain, the Netherlands or Italy. About one-quarter of the apples grown on German land are farmed organically. The most important apple growing regions are the so called ‘Altes Land,’ which includes a stretch across northern Germany from Lower Saxony to Hamburg, and in the south is concentrated around the Lake Constance area. The most popular apple varieties are Elster and Jonagold, accounting for about one-third of all sales.
Map of apple production in Germany, darker spots are higher production areas (Source: Thünen)
Heritage Apples
Germany actually has between 3,000 and 4,000 different apple varieties, according to botanist Barbara Bouillon at DW Magazine. She claims that many are getting lost because the commercial food industry doesn’t need them. Industry favors apple varieties that are sweet, red and firm-fleshed to standardize taste and promote more uniform fruit sizes, which eases packaging.
The reallocation of pasture and orchard lands into housing developments outside cities has also contributed to the decline of many heritage apple varieties. In some German cities there have been efforts made to create green spaces with apple trees, but the coordination of harvesting can be challenging in a community setting.
There is good reason to maintain the heritage varieties, however, because they are more resistant to disease. Some years ago scientists found a single gene that conferred resistance to an important fungal infection in apples. This gene was successfully used in commercial production until eventually the fungus mutated. But some ancient varieties of heritage apples have been fungus-free for hundreds of years. A few of these varieties came to Germany from the Roman Empire. Others were already cultivated thousands of years ago in Persia, Greece and even ancient Babylon.
‘Fallobst’ organically grown (Source: Dreamstime)
Are Apples Really Healthy?
According to the New York Times in an article from 23 September, apples are very healthy indeed!
They are good for your gut. Apples are rich in dietary fiber that is important for feeding many of the bacteria species that thrive in our intestines. These bacteria are powerful in maintaining good health, lowering cancer risk, and in influencing weight and mood.
Apples are good for your heart, too. They have high amounts of pectin that can help maintain healthy cholesterol levels. Apples are also one of the biggest dietary sources of polyphenols, health-promoting molecules that stimulate nitric oxide production. Nitric oxide runs through our blood and helps to dilate blood vessels. That is good for maintaining lower blood pressure.
Apples can reduce chronic inflammation, also thanks to the polyphenols. Even a half an apple a day can help reduce inflammation markers in the blood.
So maybe the saying ‘an apple a day keeps the doctor away’ is more true than not. Especially if eaten with the skin on, an apple is a delicious and healthy fall treat. Guten Appetit!
Sources:
www.thünen.de (Institute of Farm Economics)